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Italian Tortellini Soup

Italian Tortellini Soup

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Campbell's Kitchen

Campbell's Kitchen

This hearty pasta and bean soup features cheese-filled tortellini, zucchini, tomatoes and other vegetables simmered in chicken broth.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
  2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.
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Reviews

erethfamily
28

erethfamily

11/12/2008

This was so good! The only change I made was the plum tomatoes. I didnt have any so I used a small can of diced tomatoes (drained).

Mae
15

Mae

11/30/2008

Simply delicious! I made this for a ladies lunch. Not many of us like zucchini so I substituted a bit of fresh spinach for it. (Though you should add the spinach late, for around five minutes of cooking time to retain its freshness.) I also added a sprig of fresh rosemary since I had it on hand. The soup was an instant hit! Thanks for the yummy recipe!

aWe
14

aWe

12/7/2009

This one's a keeper! I might omit zucchini next time, it got too soggy... maybe just cut them thicker

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